This is my birthday cake of choice. Hold the chocolate cake for me—all I need is fruit cooked in syrupy brown sugar.
Makes 2 cakes in 10-ounce ramekins.
- 4 pineapple rings
- 4 pecan halves (or maraschino cherries, your choice)
- 2 tablespoons butter, plus extra for greasing ramekins
- 8 teaspoons brown sugar
- 2 teaspoons white sugar for ramekins
- 3 tablespoons butter, softened
- 8 teaspoons white sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- 1/2 cup unbleached flour
- Pinch of salt
- 3/4 teaspoon baking powder
- 1/3 cup buttermilk
For the pineapple topping:
For the cakes:
- Preheat the oven to 350° and butter and sugar two 8-ounce ramekins.
- First make the pineapple topping: In a small skillet over medium-low heat, melt the brown sugar and the butter. When the sugar is melted, divide between the two ramekins.
- Then, place one pineapple ring in the center of each ramekin. Slice up the remaining rings and arrange around the whole ring in order to cover the entire bottom of the ramekin. In the middle ring, place one pecan half with the curved side up. Split the remaining pecan halves to fill the other gaps in the pineapple rings. Set aside while making the cake batter.
- In a medium bowl, beat together the butter and sugar using an electric mixer.
- Add the extracts, then the egg, mixing well.
- Add the flour, pinch of salt, and baking powder. Beat well.
- Finally, add the buttermilk. Once combined, divide the batter evenly between the ramekins and bake for 30 minutes.
- Let cool 10-15 minutes before inverting onto plates.